RASPBERRY-LEMONADE CAKE
Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
- In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
- Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
- In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 2 g
SKINNY RASPBERRY LEMONADE CAKE
This cakes uses low fat yogurt so you don't have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!
Provided by Lynn in MA
Categories Dessert
Time 40m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Grease and flour bottom only of a 9" x 13" pan.
- 2. Preheat oven to 350 degrees.
- 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
- 4. Pour batter into the prepared pan.
- 5. Bake for 25-30 minutes, until toothpick tests clean.
- 6. Let cake cool thoroughly on wire rack.
- 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
RASPBERRY LEMONADE CAKE
Make and share this Raspberry Lemonade Cake recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Spray bottom of a 13X9 inch pan with baking spray w/flour.
- In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
- In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds.
- Beat on med speed 2 mintes.
- Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
- Bake 30 to 35 minutes or until toothpick inserted comes out clean.
- Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl.
- In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
- In medium bowl, fold together frosting and whipped topping; frost cake.
- Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.
- Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.
- Garnish each piece with raspberries and lemon peel strips.
- Store in refrigerator.
Nutrition Facts : Calories 344.1, Fat 13.3, SaturatedFat 2.4, Cholesterol 3, Sodium 316.5, Carbohydrate 53.9, Fiber 1.1, Sugar 43.2, Protein 3.2
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